Fried Corn Mush
Ingredients
Directions
Make the mush
Mix cornmeal with cold milk until smooth.
Bring boiling water to a boil and stir in the cornmeal mixture.
Add salt and boil for 15 minutes, stirring constantly to prevent burning.
Set and fry
Pour into a greased tin and let cool.
Once cooled, cut into slices.
Fry the slices in very hot fat until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick body of the mush and, once cooled, sets into slices that hold their shape.
- Cold milk
- Mixed with the cornmeal first so it blends smoothly into the boiling water without lumps.
- Fat for frying
- Conducts heat to brown the outside of the slices and give them a crisp, golden crust.
The step that matters
Stirring while the mush boils. Cornmeal settles and scorches on the bottom of the pot as it thickens, so constant stirring keeps it smooth and prevents burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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